Roman-style millet and walnut gnocchi

 

Ingredients

Gnocchi

250 g millets

1000 ml unsweetened soya or rice milk

chopped walnuts for sprinkling

grating of nutmeg

pinch of salt and pepper

oil to grease the baking dish

Vegan bèchamel sauce

Makes enough for two large baking dishes

500 ml soya or brown rice milk

40 g semi-wholemeal wheat flour (type 2), bread flour or brown rice flour

2 tbsp organic cold-pressed extra virgin olive oil

1⁄2 tsp unrefined sea salt

generous grating of nutmeg

Preparation

Gnocchi

1. Rinse the millets well with a fine sieve.


2. Transfer the rinsed millets to a blender and blend until it reaches a semolina-like consistency.


3. In a saucepan, bring the soya or rice milk to a gentle boil, adding a bit of salt, the millet semolina and a pinch of nutmeg. Stir the mixture well.


4. Cook for approximately 25 minutes until the milk is fully absorbed but the mixture is still soft.


5. Place the cooked millet mixture between two sheets of greaseproof paper and use a rolling pin to roll it out to 1 cm thick.


6. Once cooled, use a round cutter to cut out disks and arrange them in an oiled baking dish.


7. In the meantime, prepare the vegan béchamel sauce.

Vegan béchamel sauce

1. In a small pan, toast the flour with a drizzle of extra virgin olive oil for a couple of minutes.


2. Pour in the soya milk, a pinch of salt and nutmeg, and stir with a whisk until it boils.


3. Reduce the heat and continue stirring until the béchamel sauce achieves a thick consistency.

Pour the béchamel sauce over the millet gnocchi in the baking dish and sprinkle some walnuts on top. Bake the dish in a preheated oven at 180 °C for approximately 20 minutes. Enjoy!

About the chef

Cinzia Nerozzi

Italy

Cinzia Nerozzi is a passionate culinary enthusiast. Her love for cooking blossomed while preparing meals for her family, gaining a deeper understanding of the importance of good nutrition and an environmentally conscious approach to food. As a member of a fair-trade association, Cinzia embraces ethical and social values in her culinary endeavours. She widely shares her knowledge and promotes the value and taste of various products, including lesser-known gems such as millets. Cinzia firmly believes in the greatness of millets and proudly advocates for their usage in cooking.